Nutella Pastry Pockets

Somewhere between the coffee and the Bloody Mary this Easter brunch, these powdered pastry heroics will showcase the baker in you. Nothing fancy, nothing exotic, just Nutella and some sliced bananas between the light airy layers of a puff pastry.

Incredibly easy to make, they will have you in and out of the kitchen in about 20 minutes or less. That is, if you use store-bought puff pastry. If you want to get elbow deep and pull a Ms. Martha Stewart, than have it and make the puff pastry from scratch—just add about 1 ½ hours to that 15-20 minute session and nix the easy in it.

Either way you bake it up, these are delicious, and psst…these can be made the night before and leave you more time to get your game on for the annual Easter egg hunt.

Nutella Pastry Pockets

Makes 18 pastry pockets

Preparation: Line bake sheet with parchment paper or a silpat. Heat oven to 450 degrees F.

· 1 box of frozen puff pastry

· 1 cup Nutella

· 2 bananas, sliced or your choice of fruit

· Egg wash (recipe follows)

· ¼ cup of confectioner sugar (for dusting)

· ¼ cup of chocolate, melted (for drizzling)

Assembly

1. Thaw frozen puff pastry according to instructions on the box. Fill a pastry bag or Ziploc bag with Nutella and cut the corner for piping.

2. Once the puff pastry is thawed cut out 4 inch squares. Pipe Nutella in the shape of a triangle on puff pastry, place banana slices on top and then pipe a second layer of Nutella on top of that. Using a brush or your fingers spread a layer of egg wash along all four edges. Fold square into a triangle by pulling diagonally opposite corner towards one another. Using a fork, press edges together to seal. Finish with a final brushing of egg wash on top of the pastry. Bake at 450 degrees for approximately 10-12 minutes or until tops are golden.

3. Use a small sieve and dust the tops with confectioner sugar and then drizzle melted chocolate to finish.